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Chicken Tortilla Soup Recipe

This spicy chicken tortilla soup has rotisserie chicken, lots of peppers and seasonings, and is perfect for your game day party.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 10
Calories: 411kcal
Author: Lucy Brewer

Ingredients

  • 6 tablespoons olive oil
  • 4 cups chopped white onion
  • 1 cup chopped green pepper
  • 1 cup chopped red pepper
  • ⅓ cup chopped and seeded jalapenos
  • 1 tablespoon chopped garlic
  • 4 quarts chicken stock
  • 4 cups cooked, shredded chicken
  • 3 cans black beans, drained and rinsed
  • 2 cups frozen whole kernel corn
  • 2 small cans green chilis, drained
  • 3 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 3 tablespoons cumin
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly grated black pepper
  • 6 corn tortillas
  • 1 cup chopped fresh cilantro

Toppings

  • Guacamole or chopped avocado, sour cream, grated Monterey Jack cheese, crumbled queso cheese, crushed tortilla chips, lime slices, salsa.

Instructions

  • In a large stock pot, heat 6 tablespoons olive oil over medium heat. Add 4 cups chopped white onion, 1 cup chopped green pepper1 cup chopped red pepper, and 1/3 cup chopped and seeded jalapenos and saute 6-8 minutes, until vegetables are starting to soften. Add 1 tablespoon chopped garlic and saute for another 30 seconds. 
    A pot with chopped celery, carrots, and onions being stirred with a wooden spoon, next to a bowl of shredded chicken and a cutting board with minced garlic and a knife.
  • Stir in 4 quarts chicken stock, 4 cups cooked, shredded chicken, 3 cans black beans, drained and rinsed, 2 cups frozen whole kernel corn, 2 small cans green chilis, drained, 3 tablespoons tomato paste, 2 tablespoons chili powder, 3 tablespoons cumin, 1 tablespoon kosher salt, and 1 teaspoon freshly grated black pepper.
    A pot containing shredded chicken, black beans, corn, green chiles, cilantro, and spices is being filled with broth. Yellow corn tortillas and a cutting board are next to the pot.
  • Stir soup until everything is well blended and bring to a boil. Turn down to a simmer and cook for 30 minutes.
  • Tear 6 corn tortillas into small pieces and drop into the soup along with 1 cup chopped fresh cilantro. Simmer for another 20 minutes. Taste for seasoning and adjust accordingly. Remove from heat.
    A bowl of vegetable soup topped with crumbled cheese, surrounded by tortilla chips, lime wedges, cilantro, and corn tortillas on a gray surface.

Notes

Note: You'll need a large pot for this soup. It makes a lot!
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